Servings: 6 Time: 30 mins
Ingredients
4 leeks (white and green parts)
2 carrots, diced into 1/2” inch slices
1 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 28-oz can diced fire-roasted tomatoes, no salt added
4 cups water
4 cups vegetable broth, low-sodium
3 cups kale
2 sweet potatoes, peeled and diced into 1/2” inch pieces
1/2 cup dry lentils, green or brown, rinsed
2 tsp fresh thyme
Handful of fresh basil or parsley, chopped
1/4 c freshly grated parmesan (optional)
Directions
Slice leeks in half lengthwise, and then into 1/4” half-moon slices. Place in a medium bowl with cold water to remove dirt. Remove and pat dry.
Clean kale and remove stems. Stack leaves and slice into 1/4” strips.
Heat oil in a saucepan on medium heat. Add leeks and carrots, and cook for 2 mins. Add tomatoes, salt and pepper, and cook for 5 mins.
Add water and broth, and bring to a boil. Reduce heat to a simmer. Stir in kale, sweet potatoes, lentils, thyme, and basil or parsley. Simmer until lentils are cooked, about 20-30 mins. Top with parmesan, if using, and serve.
Notes:
Storage: Refrigerate soup in an airtight container for up to 4 days.
Freezing: Let soup cool down completely. Transfer to freezer-friendly bags or containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat.
Kale: Spinach, collard greens. Frozen kale works too.
Carrots: Frozen carrots work well.
Broth: Low-sodium vegetable or chicken broth. If you don’t have broth, use water.
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